GastroLab✦ Generate your recipe
Steamed Japanese Short-Grain Rice
CR1S · Adapted
261 cooked it

Steamed Japanese Short-Grain Rice

Japanese cuisine

CR1S halves the time
70 minCR1S: 35 min
⏱ 35 min👤 4 portions🔥 206 kcal★★★★★Easy
Energy / portion206 kcal · 862 kJ
PROTEIN
4г
FAT
0г
CARBS
45г

Perfectly fluffy Japanese short-grain rice cooked to tender, sticky perfection using the GastroLab CR1S. Gluten-free and ideal as a base for sushi, bowls, or traditional Japanese meals.

vegetarianvegangluten-freedairy-free

Ingredients

4
Japanese short-grain rice300 g
Water360 ml
Sea salt1 tsp

Steps

1

Rinse rice under cold water 5–6 times until water runs nearly clear. Drain well in a fine-mesh sieve.

⏱ 5 min💡 Rinsing removes excess starch for fluffier, less sticky rice.
2

Pour rinsed rice into the GastroLab bowl. Add 360 ml filtered water and sea salt if using.

GastroLab:Install stirring attachment. Place bowl in GastroLab with lid closed.
⏱ 1 min💡 Japanese rice ratio is typically 1:1.2 (rice to water). Ensure water level is correct.
3

Heat and cook the rice. On touchscreen: tap Manual → set Temperature to 100°C, Speed to 1 (gentle stir), Time to 20 minutes → press knob to start.

GastroLab:On touchscreen: select Manual. Use knob to set Temperature: 100°C. Turn knob to set Speed: 1. Turn knob to set Time: 20 min. Press knob once to start cooking.
⏱ 20 min💡 The rice will come to a boil and then simmer gently. The stirring attachment keeps it from sticking.
4

When the timer beeps, remove the lid carefully (steam is hot). Let the rice rest in the bowl, covered loosely with the lid for 3–4 minutes to finish steaming.

GastroLab:Knob (press once) to pause or allow timer to complete. Remove lid carefully.
⏱ 4 min💡 Resting allows the rice to absorb remaining moisture and become uniformly fluffy.
5

Fluff the rice gently with a wooden paddle or fork, breaking up any clumps. Remove stirring attachment before serving.

GastroLab:Hold knob (3 sec) to cancel program. Tap the lid to remove it fully.
⏱ 2 min💡 Use a wet wooden paddle to prevent sticking when fluffing.
Chef's note: Serve warm as a base for sushi, rice bowls (donburi), or alongside Japanese main dishes. For sushi rice, cool to room temperature and season with rice vinegar, sugar, and salt mixture (sushi-su) if desired. Leftover rice keeps refrigerated for up to 3 days and can be reheated gently with a splash of water.

Want a different recipe? Generate yours for free.

✦ Generate your recipe